Ingredients
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3 tablespoons skim milk
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1/2 lb ground sirloin
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1/4 cup parmesan cheese
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1/4 cup fresh parsley, chopped
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1/8 teaspoon black pepper
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1/8 teaspoon salt
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2 garlic cloves, minced
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3 cups cooked large elbow macaroni
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1 1/2 teaspoons dried basil
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1 teaspoon dried oregano
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1 bay leaf
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1 (13 3/4 ounce) can low sodium chicken broth
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2/3 cup dry red wine
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2 teaspoons white sugar
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1/2 teaspoon salt
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2 cups chopped onions
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1 egg white
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1/2 English muffin, cut into 1/2 inch pieces
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1 (28 ounce) can Italian-style tomatoes, undrained and chopped
Instructions
- Combine muffin and milk in large bowl; stir well, and let stand 5 minutes or until liquid is absorbed.
- Add beef, parmesan, parsley, pepper, salt, and egg white and stir well.
- Shape mixture into 18 1-inch meatballs; cover and set aside.
- Coat a dutch oven with cooking spray; heat over medium til hot.
- Add onion and garlic; saute 10 minutes until tender (I usually add a bit of chicken broth too so it doesn't dry out).
- Add basil, oregano, bay leaf, and cook 1 minute.
- Stir in tomatoes, chicken broth, wine, sugar, and salt; bring to a boil.
- Add meatballs; reduce heat and simmer, uncovered, 15 minutes or until meat is done.
- Discard bay leaf.
- To serve, stir in macaroni.